Summer Fresh Gluten Free Caprese Pasta for One


Rarely do you come across a recipe for one, and it really does surprise me. Is it because people think whether you live alone, or occasionally find yourself on your own, that you don’t want to cook or worse… eat well?? In my mind, this is just wrong. It can be just like going to a movie alone – which I find highly enjoyable. Think about it. From picking the movie that you really do want to see, to anonymously scarfing your fave movie snacks, to no debates/fights/acrimony of deciding where to sit, you simply please yourself. Ahhhh. 

I say transfer these same principles to when you’re eating alone. Just think about it…. you can have what you want. Exactly what you want, in fact – with no compromise. 

Dishes like this come together quickly – in the time it takes to cook pasta – whether you make or buy things like the basil pesto. This came about as many good things do, out of necessity. Scoping out potential makings for dinner one day, I did a quick inventory and found bits and pieces of ingredients and yes, leftovers, from my fave wheelhouse of Italian cooking. With some deliciously sweet cherry tomatoes, a bit of basil pesto, a small amount of heavy cream, some GF brown rice pasta and Parmigiano Reggiano, I mixed temperatures & textures and made one of the most fresh, brimming with taste pasta dishes ever. EVER. 

For this gluten free girl that’s blissfully rediscovered the joy of pasta by finding the brown rice variety, something has been righted in my world. For that I’m thankful beyond words. Pass the Parmigiano, please~

 

Here’s the How To:
1. Put a pot of water on to boil for the pasta and get out a medium-sized non-stick skillet.

2. Measure out 1 cup short GF pasta (shells, penne, etc – use a bit more if very hungry) and add to the boiling salted water

3. Prep and have ready by the stove: about 1/3 cup of heavy cream, 1/2 cup of cherry tomatoes halved and seasoned with a sprinkle of salt & pepper, 1/4 cup of bocconcini, and about one tablespoon of basil pesto 

4. When the pasta is at a rolling boil, take about 1/2 cup to warm your fave big pasta bowl

5. Grate about a tablespoon of Parmigiano Reggiano 

6. When the pasta is about 2 minutes from being done (you did set a timer, right…?) turn the heat to medium under the non-stick skillet. When hot, add the cream and let it start to reduce down a bit. Stir in a half of tomatoes, turning the heat to low.

7. Either drain the pasta or move it from the pot to the skillet, adding just a bit of the cooking water, which helps form the sauce.

8. Toss or stir the pasta in the skillet, sprinkling with a good pinch of salt, pepper. Turn off the heat and add some of the grated cheese. By this time it should have thickened and all come together. If not, cover for a minute or so and stir again. Taste and see if it needs more salt & pepper.

9. Drain the cooking water from your pasta bowl and using a heat proof rubber spatula, scrape out all the pasta and sauce into it. Mound the bocconcini on top, spoon over the pesto and top with the remaining tomatoes. Finish with more of the grated cheese and you’re headed to pasta nirvana. Garnish with fresh basil if you have it. Buon appetito~